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Filet Mignon Method/Recipe
Posted on 10/18/23 at 9:34 am
Posted on 10/18/23 at 9:34 am
My daughter (no pics) is a senior this year and for Homecoming, instead of going eat out, she wants a couple of her friends to come over and we cook them some steaks and loaded mash potatoes.
Wondering if any of you are willing to share any rubs/marinades/method of cooking?
Just as a preface, I have a Blackstone Griddle, and stoves and ovens. I do not have a BBQ pit anymore so any grilling on a pit is out.
Thanks in advance!
Wondering if any of you are willing to share any rubs/marinades/method of cooking?
Just as a preface, I have a Blackstone Griddle, and stoves and ovens. I do not have a BBQ pit anymore so any grilling on a pit is out.
Thanks in advance!
10
Posted on 10/18/23 at 9:37 am to MotorbikeMike
Easiest: Salt, pepper and sear the shite out of each side for one min per side on the griddle
Or use a cast iron with butter, thyme, rosemary and garlic basting the steak while searing
Or sous vide for 3-4 hours then sear the shite out of it
Or use a cast iron with butter, thyme, rosemary and garlic basting the steak while searing
Or sous vide for 3-4 hours then sear the shite out of it
This post was edited on 10/18/23 at 9:39 am
Posted on 10/18/23 at 9:41 am to rowbear1922
quote:
Or use a cast iron with butter, thyme, rosemary and garlic basting the steak while searing
I do this and then stick a probe in it bring it up to desired temp in the oven.
Posted on 10/18/23 at 9:46 am to RTN
I've always heard of the "broiling" method of finishing them in the oven. Has me a bit intrigued to maybe give it a shot.
Posted on 10/18/23 at 9:47 am to RTN
I am a big fan of reverse searing. Salt and pepper the steaks and put in an oven at 245 degrees for 45 minutes. Once up to internal temp of around 125, take out and let rest for 10 minutes. While resting get that Blackstone pipping hot and then sear each side for 1-2 minutes depending on how done you want it.
Ill make a compound butter with shallots, garlic and rosemary and add a pat on top during the oven time and then on top at the searing time.
Ill make a compound butter with shallots, garlic and rosemary and add a pat on top during the oven time and then on top at the searing time.
Posted on 10/18/23 at 9:53 am to rowbear1922
Sous Vide with butter, herbs, salt and pepper to just below desired temp, then sear each side. Rest and serve. You can look up sous vide temps here.
Posted on 10/18/23 at 10:00 am to Lambdatiger1989
I don't want to start anything with this but a chef buddy told me not to sous vide with butter as it pulls the flavor out. I went home and google it and there is info backing him up.
just FYI
just FYI
Posted on 10/18/23 at 10:23 am to MotorbikeMike
the most foolproof (aside from sous vide) is reverse sear. low oven, pull out and sear them off. hit em with some butter in the pan. honestly doesn't even need to be super high heat if you pull from oven a little earlier. i go med-high heat in avocado oil, add butter when i flip, and baste. the skillet process is 3-4min max. no need to rest with this method.
Posted on 10/18/23 at 10:24 am to Buck Dancer
quote:
I am a big fan of reverse searing. Salt and pepper the steaks and put in an oven at 245 degrees for 45 minutes. Once up to internal temp of around 125, take out and let rest for 10 minutes. While resting get that Blackstone pipping hot and then sear each side for 1-2 minutes depending on how done you want it.
Based on OP's equipment, this is the best route to go!
Posted on 10/18/23 at 11:46 am to Buck Dancer
quote:
am a big fan of reverse searing. Salt and pepper the steaks and put in an oven at 245 degrees for 45 minutes. Once up to internal temp of around 125, take out and let rest for 10 minutes. While resting get that Blackstone pipping hot and then sear each side for 1-2 minutes depending on how done you want it.
Considering the OPs request for instructions, I believe this is by far his best choice to not frick up the steaks.
Posted on 10/18/23 at 12:22 pm to MotorbikeMike
https://kitchenswagger.com/pan-seared-filet-mignon-herb-butter-recipe/
I'll add that if you happen to have some smoked sea salt laying around, use it. I prefer hickory, but there are plenty of other options out there.
I'll add that if you happen to have some smoked sea salt laying around, use it. I prefer hickory, but there are plenty of other options out there.
This post was edited on 10/18/23 at 12:25 pm
Posted on 10/18/23 at 12:33 pm to AUHighPlainsDrifter
2" filet
Heat a pan to med/high
Olive oil and season the filet
Cook in pan for 5 minutes then flip and
Put the pan in the oven for 5 minutes at 425*
Let stand for 5 minutes
This produces a medium filet. Adjust time for doneness.
This is how cooks illustrated said to do it, and I have been doing it this way forever.
Heat a pan to med/high
Olive oil and season the filet
Cook in pan for 5 minutes then flip and
Put the pan in the oven for 5 minutes at 425*
Let stand for 5 minutes
This produces a medium filet. Adjust time for doneness.
This is how cooks illustrated said to do it, and I have been doing it this way forever.
This post was edited on 10/18/23 at 12:38 pm
Posted on 10/18/23 at 8:33 pm to TDTOM
I would buy a steak and practice before the big dance!!!
Posted on 10/18/23 at 8:40 pm to jpainter6174
I don’t think OP has some sort of way to do sous vide but for the record, sous vide is the most fool proof way of doing a steak with fairly precise IT of the steak.
Posted on 10/18/23 at 9:11 pm to t00f
I’m not talking a stick of butter. I put a pat with my herbs so when I pull them out, I can use that butter to get a good sear. Has always worked for me, but I’m sure there are a million ways to skin a cat.
Posted on 10/18/23 at 9:13 pm to Lambdatiger1989
Just passing info. 
Posted on 10/18/23 at 11:49 pm to MotorbikeMike
How does everyone like their steak? No one ever asks this.
Posted on 10/19/23 at 5:55 am to MotorbikeMike
Senior girls probably never had a steak outside of Applebees so it will be hard to frick it up.
Reverse sear like the poster said earlier
Reverse sear like the poster said earlier
Posted on 10/19/23 at 6:23 am to Buck Dancer
quote:
am a big fan of reverse searing. Salt and pepper the steaks and put in an oven at 245 degrees for 45 minutes. Once up to internal temp of around 125, take out and let rest for 10 minutes. While resting get that Blackstone pipping hot and then sear each side for 1-2 minutes depending on how done you want it. I’ll make a compound butter with shallots, garlic and rosemary and add a pat on top during the oven time and then on top at the searing time.
This plus do a dry run a day or two before the dinner to hone your technique. You want everything to be perfect for your daughter.
Posted on 10/19/23 at 7:59 am to MotorbikeMike
go to youtube and watch a chef reverse sear some filets.
then duplicate that process.
then duplicate that process.
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